Apple pies don't just have to be for dessert! With the savory additions of fontina, pancetta, and herbs this classic is made for the dinner table. if you like it enough, you might even serve it for dessert, too!
Make the dough: Add the flour, Colavita Extra Virgin Olive Oil, sugar, zest, and salt in the bowl of a food processor and pulse a couple of times to combine. Add the olive oil and pulse until it resembles a coarse meal. Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form. Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.
Make the Filling: Squeeze a little lemon juice on them the apple slices and place them in a bowl of ice water and set aside. Heat the Colavita Olive Oil in a large skillet over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the diced pancetta and cook until browned, about 8 minutes. Add the apples, season with a pinch of salt and black pepper. Cook the apple mixture, stirring occasionally, until tender, about 5 minutes. Dilute cornstarch in 2 teaspoons of cold water and add to the apples mixture. Cook until thick. Turn the heat down to low. Add the nutmeg, ½ the thyme, along with the brown sugar, stirring to coat. Remove from the heat and allow the mixture cool, about 20 minutes.
Make Ahead: The apple filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator until needed. The tarts can also be assembled 1 day in advance and baked the following day.
Prepare the topping: In a small bowl, combine the fontina/fontal cheese, sugar, and walnuts thyme. Mix in the butter, then incorporate the flour just until combined.
To assemble the mini pies: Roll out the dough, place the disc between two large pieces of parchment paper and roll out to a 12-inch circle. Cut the dough into 4 equal parts and Carefully transfer the parchment paper with the rolled out dough onto a large baking sheet. In a small bowl beat the egg and have a pastry brush ready. Preheat the oven to 400°F. Spread about ⅓ cup of the apple mixture into the center of one of the dough pieces. Leave a 2 inch border all around. Fold up the sides, pleating and pinching any areas of the dough to seal any cracks. Sprinkle about 2 tbsp of the topping over the apple mixture in the center. Repeat with the remaining dough until you have four tarts.
Brush the top of the dough with the egg wash. Bake until the crust is golden, about 30 minutes. Transfer the baking sheet to a wire rack to cool completely before moving the mini pies to a serving plate.